Gather Ingredients 1 cup arborio rice, 1 cup diced pumpkin, 1 cup cooked chicken (shredded), 1/2 onion (chopped), 2 cloves garlic (minced), 4 cups chicken broth, 1/2 cup white wine (optional), 1/4 cup grated Parmesan cheese, 2 tbsp olive oil, 1 tbsp butter, salt, pepper, fresh thyme (optional).
Sauté Onions & Garlic In a large pan, heat olive oil and butter over medium heat. Sauté chopped onion and minced garlic until softened.
Add Arborio Rice Stir in the arborio rice, cooking for 1-2 minutes until lightly toasted.
Add Wine (Optional) Pour in white wine and cook until absorbed, stirring constantly.
Add Broth Gradually Begin adding warm chicken broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
Add Pumpkin After about 10 minutes of adding broth, stir in the diced pumpkin. Continue adding broth until rice is creamy and pumpkin is tender.
Add Chicken Stir in the cooked shredded chicken and cook until heated through.
Add Parmesan & Season Stir in grated Parmesan cheese. Season with salt, pepper, and fresh thyme (if using) to taste.
Serve Serve the risotto hot, garnished with extra Parmesan and thyme. Enjoy a rich and flavorful meal.